PECAN UPSIDE-DOWN CAKE
Serves: 8
PECAN UPSIDE-DOWN CAKE
Ready in: 50 MinTotal time: 50 Min
This twist on Pecan Pie is delectable topped with a huge dollop of Bourbon Whipped Cream.
Ingredients
- 1 1/2 cups whole pecans, toasted
- 4 tablespoons unsalted butter
- 3/4 cup golden brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup honey
- 1 tablespoon boiling water
- 1 cup all-purpose flour
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, separated
- 3/4 cup granulated sugar
- 1/2 cup milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Bourbon Whipped Cream (recipe follows
THE BOURBON WHIPPED CREAM:
- 1 cup very cold heavy whipping cream
- 3 tablespoons confectioners sugar
- 2 tablespoons Bourbon
Instructions
- Preheat the oven to 325°F. Lightly grease a 9-inch round cake pan. Scatter the toasted pecans on the bottom of the pan.
- Combine the butter, brown sugar, cinnamon, honey and boiling water in a large saucepan. Bring the mixture to a simmer and cook for 2 minutes. Pour the hot syrup into the prepared cake pan, to cover the pecans.
- In a mixing bowl, whisk together the flour, nutmeg, baking powder and salt. Beat the yolks in a large bowl until light. Gradually beat in the sugar. Alternately add the flour mixture and milk to the egg yolk mixture, mixing well between additions and ending with the flour. Fold in the vanilla extract and set the batter aside.
- With a clean whisk or mixer, beat the egg whites to the soft-peak stage. Fold a spoonful of the beaten whites into the batter, then fold in the rest. Pour the batter evenly into the cake pan. Bake until a toothpick inserted into the center comes out clean, about 30 to 35 minutes.
- Remove the cake from the oven and let the cake cool in the pan for 10 minutes. Run a knife around the edge of the cake to loosen it, place a plate on top of the cake and invert the pan carefully to unmold the cake. Serve warm or at room temperature with Bourbon Whipped Cream.
- FOR THE BOURBON WHIPPED CREAM: Using a mixer to whip the cream until frothy. Add 1 tablespoon of the sugar and beat until the cream is thick, then add the remaining sugar and bourbon and whip until the cream holds stiff peaks.